| 1 |
Line 2 baking sheets with parchment, (for easy cleanup) or leave unlined; they don't need to be greased. |
| 2 |
TO MAKE DOUGH: In a medium mixing bowl, beat butter until light. Add powdered sugar, vanilla and salt, and beat until fluffy. Add flour and stir until a firm dough forms. |
| 3 |
TO MAKE FILLING: Crumble almond paste into a small bowl. Beat in butter, almond oil and powdered sugar. When mixture is smooth, add bread crumbs and mix until blended. |
| 4 |
TO SHAPE COOKIES: Roll filling into grape-sized balls. Break off a piece of dough the size of a table tennis ball and use your thumb to make a deep indentation in center. Place a ball of filling in indentation, then bring dough up and over to enclose it, rolling it in your hands to make a smooth ball. Repeat with remaining filling and dough. |
| 5 |
Place bonbons on prepared baking sheets. Bake in a preheat 350-degree oven 14 minutes. They won't brown, which is ok. Let bonbons cool on the baking sheet 10 minutes (they're quite fragile while hot) before transferring to a rack to cool completely. |
| 6 |
TO MAKE GLAZE: Melt chocolate chips in a microwave, a double boiler or in a saucepan set over low heat. Add butter and corn syrup, stirring until smooth and glossy. Dip tops of cooled bonbons in Glaze. If Glaze thickens, reheat briefly, then continue dipping. Top each with an almond slice or tow, if desired. Let bonbons sit several hours until Glaze hardens, then store in an airtight container. |
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